Comments on: How Not to Make Caramels http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/ Wed, 08 Feb 2012 16:28:06 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Glen http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/comment-page-1/#comment-21827 Glen Sat, 10 Apr 2010 18:27:47 +0000 http://ourkitchensink.wordpress.com/2008/01/05/how-not-to-make-caramels/#comment-21827 I don't think the 320 is a typo. It is the temperature at which sugar carmelizes, the last candy stage, beyond hard crack. I think there is a lot of confusion about making caramels, however, and it stems from the difference between caramel, the carmelized molten sugar, and caramel, the stuff of the confection caramels. There are apparently two methods for making caramel (the molten carmelized sugar) - the wet (start with a sugar/water mix, boil off the water and continue until the sugar carmelizes) and the dry (melt the sugar directly - looks horribly non-foolproof). But what is more important, and to the point, is that there are apparently two methods for making caramel/caramels, the confection): 1. directly heating a mix of butter, cream and sugar until it reaches 220 - 245 F (depending on the recipe), in which the browning that occurs is a result of the Maillard reaction - not actual carmelization of sugar. and 2. making caramel (the molten carmelized sugar) and 'stopping' it with (pre-warmed) butter and cream, or butter and then cream, depending on the recipe. I've made caramel a few times by the first method, mostly for a middle layer of an incredible brownie (Alton Brown's Brownie recipe with a middle layer of caramel and nuts), and it's come out great. But I've noticed that after a few days the caramel in my brownie becomes stiff and granular, a bit like fudge. So I'm wondering now if the second way of making caramel might not be better - might not turn to fudge over time, and might have more flavour because the sugar is actually carmelized. I wonder if there is anyone here with a sophisticated knowledge of caramel that can confirm or refute any of this, or offer any additional insight into this mysterious process. I don’t think the 320 is a typo. It is the temperature at which sugar carmelizes, the last candy stage, beyond hard crack. I think there is a lot of confusion about making caramels, however, and it stems from the difference between caramel, the carmelized molten sugar, and caramel, the stuff of the confection caramels. There are apparently two methods for making caramel (the molten carmelized sugar) – the wet (start with a sugar/water mix, boil off the water and continue until the sugar carmelizes) and the dry (melt the sugar directly – looks horribly non-foolproof). But what is more important, and to the point, is that there are apparently two methods for making caramel/caramels, the confection): 1. directly heating a mix of butter, cream and sugar until it reaches 220 – 245 F (depending on the recipe), in which the browning that occurs is a result of the Maillard reaction – not actual carmelization of sugar. and 2. making caramel (the molten carmelized sugar) and ‘stopping’ it with (pre-warmed) butter and cream, or butter and then cream, depending on the recipe. I’ve made caramel a few times by the first method, mostly for a middle layer of an incredible brownie (Alton Brown’s Brownie recipe with a middle layer of caramel and nuts), and it’s come out great. But I’ve noticed that after a few days the caramel in my brownie becomes stiff and granular, a bit like fudge. So I’m wondering now if the second way of making caramel might not be better – might not turn to fudge over time, and might have more flavour because the sugar is actually carmelized. I wonder if there is anyone here with a sophisticated knowledge of caramel that can confirm or refute any of this, or offer any additional insight into this mysterious process.

]]> By: Pam http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/comment-page-1/#comment-16658 Pam Sun, 27 Dec 2009 06:17:47 +0000 http://ourkitchensink.wordpress.com/2008/01/05/how-not-to-make-caramels/#comment-16658 I just made these caramels tonight. I am not an amateur candy maker, but questioned the 320 temperature the directions gave. First batch burned like crazy. With the second batch (yes I tried a second batch) I cooked it just until it began to carmelize, added the cream & butter mixture and continued the recipe as the directions stated. The second batch turned out perfectly. I am wondering if there is a typo and it should have read 220 degrees as that is about the temperature is began to carmelize. I hope your second attempt was a success! I just made these caramels tonight. I am not an amateur candy maker, but questioned the 320 temperature the directions gave. First batch burned like crazy. With the second batch (yes I tried a second batch) I cooked it just until it began to carmelize, added the cream & butter mixture and continued the recipe as the directions stated. The second batch turned out perfectly. I am wondering if there is a typo and it should have read 220 degrees as that is about the temperature is began to carmelize. I hope your second attempt was a success!

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/comment-page-1/#comment-223 Kristin at The Kitchen Sink Wed, 17 Dec 2008 02:24:25 +0000 http://ourkitchensink.wordpress.com/2008/01/05/how-not-to-make-caramels/#comment-223 kikibibi: Welcome! And, you'll be happy to know that I did try again and had <a href="http://ourkitchensink.wordpress.com/2008/01/12/caramels-if-at-first-you-dont-succeed/" rel="nofollow">success</a>! kikibibi: Welcome! And, you’ll be happy to know that I did try again and had success!

]]> By: kikibibi http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/comment-page-1/#comment-222 kikibibi Mon, 15 Dec 2008 19:34:48 +0000 http://ourkitchensink.wordpress.com/2008/01/05/how-not-to-make-caramels/#comment-222 p.s., your assessment is correct... and faust gives great advice, which I can't improve. Except to say don't give up, try again. If I could do these at age 13 without fail, you certainly can! I ain't that good a cook! p.s., your assessment is correct… and faust gives great advice, which I can’t improve. Except to say don’t give up, try again. If I could do these at age 13 without fail, you certainly can! I ain’t that good a cook!

]]> By: kikibibi http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/comment-page-1/#comment-221 kikibibi Mon, 15 Dec 2008 19:31:12 +0000 http://ourkitchensink.wordpress.com/2008/01/05/how-not-to-make-caramels/#comment-221 I've just discovered you... from Deb at SK maybe? How delightful! I'm having so much fun "getting to know you." Caramels is (are?) one of the first recipes I courageously tried as a kid, with my dad's ever-watchful eye. They were such a hit and became a staple for many Christmases. My recipe comes from BH&G's "Golden Treasury of Cooking," which my dad passed down to me before he died. It is my favorite cookbook! I’ve just discovered you… from Deb at SK maybe? How delightful! I’m having so much fun “getting to know you.” Caramels is (are?) one of the first recipes I courageously tried as a kid, with my dad’s ever-watchful eye. They were such a hit and became a staple for many Christmases. My recipe comes from BH&G’s “Golden Treasury of Cooking,” which my dad passed down to me before he died. It is my favorite cookbook!

]]> By: ourkitchensink http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/comment-page-1/#comment-220 ourkitchensink Sat, 05 Jan 2008 23:48:51 +0000 http://ourkitchensink.wordpress.com/2008/01/05/how-not-to-make-caramels/#comment-220 FaustianBargain: Thanks so much for your comment. I did warm the cream/butter mix (per the recipe). However, I think that I might have been using too much heat. I don't think the recipe specified a heat and I must have assumed medium high or thereabouts. I'm wondering if I should give Pepin's recipe another try with this newfound knowledge or search for a entirely new recipe ... FaustianBargain: Thanks so much for your comment. I did warm the cream/butter mix (per the recipe). However, I think that I might have been using too much heat. I don’t think the recipe specified a heat and I must have assumed medium high or thereabouts. I’m wondering if I should give Pepin’s recipe another try with this newfound knowledge or search for a entirely new recipe …

]]> By: faustianbargain http://thekitchensinkrecipes.com/2008/01/05/how-not-to-make-caramels/comment-page-1/#comment-219 faustianbargain Sat, 05 Jan 2008 22:21:22 +0000 http://ourkitchensink.wordpress.com/2008/01/05/how-not-to-make-caramels/#comment-219 2 things...temperature must be low or medium. if you cook caramel on high, it will continue cooking for a little while even after you have taken it off heat. secondly, did you warm your cream/butter mix? it has to be somewhat at the same temperature. if you had boiled it and added boiling cream/butter mix to the caramel, it would have continued cooking. alternately, if you had added cold cream to hot caramel, it would seize..at which point, your caramel would have been ruined and wouldnt be in the state you have photographed anyways..so the cold cream theory is probably moot. try it again. when its 235 deg F, caramel/cream mixture is done. and it should hit the tray immediately...which shouldnt be too cold(or warm), of course. left in the cooking container, it would have continued to cook somemore in the ambient temp even if you had turned off the heat or taken it off the heat. dont give up. try again. good luck. 2 things…temperature must be low or medium. if you cook caramel on high, it will continue cooking for a little while even after you have taken it off heat.

secondly, did you warm your cream/butter mix? it has to be somewhat at the same temperature. if you had boiled it and added boiling cream/butter mix to the caramel, it would have continued cooking. alternately, if you had added cold cream to hot caramel, it would seize..at which point, your caramel would have been ruined and wouldnt be in the state you have photographed anyways..so the cold cream theory is probably moot.

try it again. when its 235 deg F, caramel/cream mixture is done. and it should hit the tray immediately…which shouldnt be too cold(or warm), of course. left in the cooking container, it would have continued to cook somemore in the ambient temp even if you had turned off the heat or taken it off the heat.

dont give up. try again. good luck.

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